Eggplant Antipasto
Eggplant Antipasto is a side dish that serves 6. One portion of this dish contains about 3g of protein, 14g of fat, and a total of 183 calories. For 90 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Allrecipes has 12 fans. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about 9 hours. A mixture of onion, salt, white sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is good. Try Eggplant (Aubergine) Antipasto, Couscous Antipasto Salad with Tomato Vinaigrette PLUS Antipasto Skewers, and Vegan: Fried Eggplant Sandwich with Eggplant Mayo for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1/4 teaspoon dried basil
1 large eggplant, peeled and cubed
2 cloves garlic, minced
1/3 cup chopped green bell pepper
1/4 teaspoon ground black pepper
3/4 cup sliced mushrooms
1/3 cup olive oil
1 onion, chopped
1/4 teaspoon dried oregano
1/2 cup sliced stuffed green olives
2 tablespoons red wine vinegar
1 teaspoon salt
1 (6 ounce) can tomato paste
1/4 cup water
1 1/2 teaspoons white sugar
Equipment:
oven
baking pan
Cooking instruction summary:
Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil. Cook covered 10 minutes in the preheated oven. Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper. Continue baking 30 minutes, or until the eggplant is tender. Chill the mixture in the refrigerator 8 hour or overnight before serving. Kitchen-Friendly View
Step by step:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.
3. Cook covered 10 minutes in the preheated oven.
4. Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.
5. Continue baking 30 minutes, or until the eggplant is tender.
6. Chill the mixture in the refrigerator 8 hour or overnight before serving.
Nutrition Information:
covered percent of daily need
